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Creamy Cheeseburger Potato Soup

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A rich, creamy, and hearty soup that tastes exactly like a cheeseburger in a bowl. Made in one pot with ground beef, potatoes, cheddar, and a secret blend of ketchup and mustard, this easy weeknight dinner is pure comfort food.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups russet potatoes, peeled and cubed (about 3 medium potatoes)
  • 4 cups chicken broth (or beef broth for richer flavor; low-sodium recommended)
  • 1 cup milk (whole milk for creamiest result, 2% works too)
  • 2 cups sharp cheddar cheese, shredded (shred your own for best melting)
  • 1/2 cup cream cheese, softened
  • 2 tablespoons ketchup
  • 1 tablespoon yellow mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper to taste
  • Optional toppings: crispy bacon bits, diced pickles, chopped green onions, extra shredded cheese, drizzle of ketchup

Instructions

  1. Brown the beef: Place a large Dutch oven over medium-high heat and add the ground beef. Cook for 6-8 minutes, breaking it up with a wooden spoon, until nicely browned. Use a slotted spoon to transfer the beef to a plate, leaving about 2 tablespoons of rendered fat in the pot.
  2. Sauté the aromatics: Reduce heat to medium and add the diced onion. Cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add potatoes and broth: Pour in the chicken broth and add the cubed potatoes. Stir, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15-20 minutes until potatoes are fork-tender.
  4. Create the creamy base: Using an immersion blender, blend about half of the soup directly in the pot until smooth, leaving some potato chunks for texture. Alternatively, carefully transfer about 2 cups of the soup to a regular blender, blend until smooth, and return to the pot.
  5. Add dairy and seasonings: Reduce heat to low. Stir in the milk, softened cream cheese, shredded cheddar, ketchup, mustard, and Worcestershire sauce. Whisk gently until cream cheese is fully incorporated and cheddar is melted and smooth, about 3-4 minutes. Do not let the soup boil.
  6. Return beef and adjust seasoning: Stir the cooked ground beef back into the soup. Taste and add salt and pepper as needed (start with 1/2 teaspoon salt and 1/4 teaspoon pepper).
  7. Simmer and serve: Let the soup simmer on low for 5 minutes to meld flavors. Ladle into bowls and top with desired toppings.

Notes

For best results, shred your own cheddar cheese to avoid grainy texture. Do not let the soup boil after adding dairy to prevent curdling. The soup thickens as it sits; add a splash of milk or broth when reheating. For a thicker soup, blend more of the potatoes or mash some with a potato masher before adding dairy.

Nutrition

Keywords: cheeseburger soup, potato soup, one pot dinner, creamy soup, ground beef recipe, comfort food, easy weeknight dinner

Find it online: https://goldensimmer.com/creamy-cheeseburger-potato-soup-easy-one-pot-dinner/